ISSN:
1745-4603
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A device to objectively measure the melt/flow behavior of cheeses at different temperatures was built consisting of a temperature-controlled heater, an LVDT (linear variable differential transformer), and a personal computer with a data acquisition system. This device, named UW Meltmeter, operates in the lubricated squeeze-flow configuration and can be used either alone at a constant force or in conjunction with a universal testing machine at a constant deformation rate. A marker technique was used to verify the shear-free squeezing flow assumption. The flow of Mozzarella cheeses with 14 and 43% fat content was studied at 40 and 60C under constant force (0.7 and 0.9 N) and constant cross-head speed (0.5 and 2.5 cm/min). Biaxial extensional strain rate and biaxial stress growth coefficient were calculated. The results supported the expected trend of increased meltability at higher fat levels and at higher temperatures.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4603.1998.tb00152.x
